I'm gonna skip the banter and head straight to the deliciousness today. Enjoy!
Jamacian Jerk Veggie Burgers - A Miss Delicious Exclusive!!
These are soooooooooo good and actually fill you up. I am not a "bun" person and eat them as is, chopped into a green salad, or in lettuce wraps. Makes 6
1/2 medium red pepper, fnely chopped
1/2 medium yellow pepper, finely chopped
1/2 medium orange pepper, finely chopped
1 small red onion, finely diiced
1 small crown broccoli, "tree" part only, finely chopped
1 small zucchini, peeled and finely chopped
2 cloves garlic, minced
1 cup ground Flax
2 Tbs Chia Seeds
1 Tbs Jamaican Jerk Seasoning Sauce
Fresh Ground Pepper, to taste
2 egg equivalents (or egg whites)
4 Tbs Natural Smooth Peanut Butter
Wash and cut all vegetables as stated above. Mix vegetables together in a large bowl. Add garlic, chia seeds, egg equivalents and peanut butter. Then slowly add the ground flax. Mix all ingredients until well coombined (You may need to add splashes of water. Just do so slowly to prevent mixture from becoming too wet. Once mixed, shape into patties on a plate and place in the refridgerator to set for 30 minutes (longer is ok too!!) Preheat oven 400F and bake 30 - 40 minutes, flipping patties half way through. To grill patties, i find it better to prebake them (20 - 30 minutes, again flipping half way through) and then putting them on the grill for remainer of time until desired cooked-ness is reached
These are soooooooooo good and actually fill you up. I am not a "bun" person and eat them as is, chopped into a green salad, or in lettuce wraps. Makes 6
1/2 medium red pepper, fnely chopped
1/2 medium yellow pepper, finely chopped
1/2 medium orange pepper, finely chopped
1 small red onion, finely diiced
1 small crown broccoli, "tree" part only, finely chopped
1 small zucchini, peeled and finely chopped
2 cloves garlic, minced
1 cup ground Flax
2 Tbs Chia Seeds
1 Tbs Jamaican Jerk Seasoning Sauce
Fresh Ground Pepper, to taste
2 egg equivalents (or egg whites)
4 Tbs Natural Smooth Peanut Butter
Wash and cut all vegetables as stated above. Mix vegetables together in a large bowl. Add garlic, chia seeds, egg equivalents and peanut butter. Then slowly add the ground flax. Mix all ingredients until well coombined (You may need to add splashes of water. Just do so slowly to prevent mixture from becoming too wet. Once mixed, shape into patties on a plate and place in the refridgerator to set for 30 minutes (longer is ok too!!) Preheat oven 400F and bake 30 - 40 minutes, flipping patties half way through. To grill patties, i find it better to prebake them (20 - 30 minutes, again flipping half way through) and then putting them on the grill for remainer of time until desired cooked-ness is reached
with a Tofurkey dog
with Mrs Dash Fiesta Lime Seasoned Taters
Black Bean & Vegetable Quinoa Salad
Adapted from the Savvy Vegetarian. I personally prefer this salad cold. The vegetables can be tailored to suite your tastes. Serves 6
1 cup quinoa, cooked according to box directions
1 can blackbeans, drained & rinsed well.
1/2 medium red pepper, finely chopped
1/2 medium yellow pepper, finely chopped
1/2 medium orange pepper, finely chopped
1/4 cup green onion, finely chopped
1/4 cup sundried tomatoes, finely chopped
1/2 yellow squash, fiinely chopped* optional - I used it cause I had it in the fridge
2 cloves garlic, minced
1 Tbsp fresh ginger, minced
1 tsp cumin powder
1 tsp coriander powder
2 Tbsp fresh cilantro, chopped
Dressing
1/4 cup extra virgin olive oil
Juice from 1 large lime (about 2 Tbs)
1 tsp salt, fresh ground
1 tsp pepper, fresh ground
Pinch cayenne or chili powder
Cook quinoa as directed on box (this can be done in advance!). Allow to completely cool before making salad.
Heavily spray pan with cooking spray and on medium heat, sauté garlic until brown. Add peppers, sundried tomato, and ginger. Continue to cook until they begin to get soft. Mix in the cumin and coriander and cook for an additional 5 minutes, stirring continuously. While this is happening, prepare the dressing by mixing all ingredients together (shake them up in a jar or use a whisk). When the veggies are cooked and the quinoa is cool, gently coombined everything together in a large bowl. Adjust salt and pepper to taste. Then stir in cilantro and green onion. Serve warm or cover and chill.
Adapted from the Savvy Vegetarian. I personally prefer this salad cold. The vegetables can be tailored to suite your tastes. Serves 6
1 cup quinoa, cooked according to box directions
1 can blackbeans, drained & rinsed well.
1/2 medium red pepper, finely chopped
1/2 medium yellow pepper, finely chopped
1/2 medium orange pepper, finely chopped
1/4 cup green onion, finely chopped
1/4 cup sundried tomatoes, finely chopped
1/2 yellow squash, fiinely chopped* optional - I used it cause I had it in the fridge
2 cloves garlic, minced
1 Tbsp fresh ginger, minced
1 tsp cumin powder
1 tsp coriander powder
2 Tbsp fresh cilantro, chopped
Dressing
1/4 cup extra virgin olive oil
Juice from 1 large lime (about 2 Tbs)
1 tsp salt, fresh ground
1 tsp pepper, fresh ground
Pinch cayenne or chili powder
Cook quinoa as directed on box (this can be done in advance!). Allow to completely cool before making salad.
Heavily spray pan with cooking spray and on medium heat, sauté garlic until brown. Add peppers, sundried tomato, and ginger. Continue to cook until they begin to get soft. Mix in the cumin and coriander and cook for an additional 5 minutes, stirring continuously. While this is happening, prepare the dressing by mixing all ingredients together (shake them up in a jar or use a whisk). When the veggies are cooked and the quinoa is cool, gently coombined everything together in a large bowl. Adjust salt and pepper to taste. Then stir in cilantro and green onion. Serve warm or cover and chill.
Peanut Butter S'Mores Granola Bars
A variation of my S'mores Bites, these are equally delicious!!
2 cups Rolled Oats
2/3 cup flax seed, ground
1 cup graham cracker, crumbs *
1/4 Tbs peanut butter, melted
4 Tbs Coconut Oil
1/4 cup Sucanat
1/3 cup Agave Nectar
2 tsp Pure Vanilla Extract
1/4 tsp freshly ground cinnamon
1 cup semi-sweet baking chips
1 cup mini marshmallows
Preheat oven to 350F. Line a baking dish (9 x 9 inch) with tin foil. Set aside. Spread oats onto a baking sheet and toast in over for approximately 10 to 12 minutes, stirring occasionally, until lightly browned. When toasting is complete, transfer oats to a bowl and add ground flax and graham cracker crumbs. Stir to combine.
In a saucepan over medium heat, bring peanut butter, coconut oil, sucanat, agave nectar, and vanilla extract to a boil. Allow to cook for a moment, then remove from heat and pour over the mixture in the large bowl, stir well to ensure all your dry ingredients are well coated.
Transfer half of the mixture to you prepared pan and lightly press down, making sure it evenly covers the bottom. Allow to cool 10 minutes or so. Once cool add your chips to this layer, then your marshmallow. Now cover top of the marshmallows with your remaining oat mixture. Again lightly press down. Place pan in oven and bake at 350F for approximately 15 minutes, or until top is lightly toasted. Remove from oven and allow to completely cool before cutting into bites. Placing the pan in the fridge/freezer will speed this process up :-)
Note: Not all graham crackers are created equal in that many contain funky ingredients. Be sure to read ingredient labels prior to making a selection. I use Trader Joe's brand, unless I'm making them gluten free. In that instance I use S'moreables along wiith Bob's Gluten Free Oats.
A variation of my S'mores Bites, these are equally delicious!!
2 cups Rolled Oats
2/3 cup flax seed, ground
1 cup graham cracker, crumbs *
1/4 Tbs peanut butter, melted
4 Tbs Coconut Oil
1/4 cup Sucanat
1/3 cup Agave Nectar
2 tsp Pure Vanilla Extract
1/4 tsp freshly ground cinnamon
1 cup semi-sweet baking chips
1 cup mini marshmallows
Preheat oven to 350F. Line a baking dish (9 x 9 inch) with tin foil. Set aside. Spread oats onto a baking sheet and toast in over for approximately 10 to 12 minutes, stirring occasionally, until lightly browned. When toasting is complete, transfer oats to a bowl and add ground flax and graham cracker crumbs. Stir to combine.
In a saucepan over medium heat, bring peanut butter, coconut oil, sucanat, agave nectar, and vanilla extract to a boil. Allow to cook for a moment, then remove from heat and pour over the mixture in the large bowl, stir well to ensure all your dry ingredients are well coated.
Transfer half of the mixture to you prepared pan and lightly press down, making sure it evenly covers the bottom. Allow to cool 10 minutes or so. Once cool add your chips to this layer, then your marshmallow. Now cover top of the marshmallows with your remaining oat mixture. Again lightly press down. Place pan in oven and bake at 350F for approximately 15 minutes, or until top is lightly toasted. Remove from oven and allow to completely cool before cutting into bites. Placing the pan in the fridge/freezer will speed this process up :-)
Note: Not all graham crackers are created equal in that many contain funky ingredients. Be sure to read ingredient labels prior to making a selection. I use Trader Joe's brand, unless I'm making them gluten free. In that instance I use S'moreables along wiith Bob's Gluten Free Oats.
RSS Feed
